Preheat oven to 350°F (177°C). Line muffin tins with paper liners.
In the bowl of a stand mixer or a large bowl, use a whisk to combine the all-purpose flour, cake flour, baking powder, cinnamon, salt, baking soda, ground allspice, ginger, nutmeg, and cloves until thoroughly blended.
In another large bowl using a whisk or a hand mixer, mix the pumpkin puree, canola oil, the Redpath® Dark Brown Sugar, the Redpath® Granulated Sugar, milk, lightly beaten eggs, and vanilla extract until homogeneous.
Pour the wet ingredients into the bowl of dry ingredients. Using the paddle attachment, if using a stand mixer, or a hand mixer, mix on medium-low speed until no flour streaks remain, scraping down the sides of the bowl as necessary.
Spoon batter into the prepared tins, filling liners about ⅔ full. Place tins into the preheated oven and bake for 20 to 22 minutes, or until a skewer inserted into the center comes out clean.
Let cupcakes cool in the tin for 5 minutes before removing and placing them onto a wire cooling rack to cool completely.